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Strawberry cake recipe?

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83 replies to this topic

#61 tmgrobyn

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Posted 10 June 2006 - 03:24 PM

I like using freeze dried strawberries quite a bit. They have an intense flavor and uysually work well to get the bits of berry throughout. I buy mine from Honeyville.

http://store.honeyvi...PROD&ProdID=600
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#62 Patrick S

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Posted 10 June 2006 - 04:57 PM

I like using freeze dried strawberries quite a bit. They have an intense flavor and uysually work well to get the bits of berry throughout. I buy mine from Honeyville.

http://store.honeyvi...PROD&ProdID=600

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I'm definitely going to try this. I've tried reducing strawberry puree to make the flavor more intense, but the cooking alters the flavor for the worse. I also tried Boyajian strawberry flavoring, and that just didnt taste right at all. So I'm thinking freeze dried berries might give the added intensity while preserving the flavor of fresh berries.
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#63 yunnermeier

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Posted 28 June 2006 - 04:32 AM

I bastardised Patrick S' favourite recipe(more out of necessity than anything else!).

i) I couldn't find frozen strawberries and weren't sure if the strawberries were flavourful enough so I bought a packet of Coolbest fresh strawberry orange juice (very very fresh-strawberrylike taste). I added 80-100mls of this into the puree (which I had to mash by hand because I couldn't find the food processor blade). I didn't add lemon juice into the puree because I figured the orange in the juice would do!

ii) I'd already gone to the supermarket twice (forgot the jello the first time) so when I realised I only had half the amount of creme fraiche needed, I was too lazy to go again.

iii) I couldn't find cake flour (Dutch supermarkets have very limited range of everything) so I used self-raising flour.

iv) I also couldn't find baking soda so I substituted it with baking powder (1 t-spoon as I figured the flour would have some in it too).

v) Only used 4-5 grinds (from the salt grinder) of salt because someone told me to use a lot less salt when using baking powder.

Result:

A very dense cake like Patrick described and very flavourful. I wanted to take pictures but my boyfriend borrowed my camera. I took some with my mobile phone but I don't have a cable for that either;)

So there you are, the very first cake I EVER made from scratch (made Betty Crocker mixes twice before!) and Patrick's recipe got that honour:P

Edited to add: I thought the flavour was too intense for my liking and have decided that I would prefer a chiffon sort of cake next time.

Edited by yunnermeier, 28 June 2006 - 04:34 AM.


#64 yunnermeier

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Posted 30 June 2006 - 03:55 AM

Taken with my mobile phone camera

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#65 Sunny Simmons Steincamp

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Posted 08 August 2006 - 10:44 AM

I want to make a strawberry cake, and since I had a hard drive loss a few weeks ago, no longer have my grandmother's recipe. I've looked everywhere, and can't find a single recipe that doesn't include a) a boxed cake mix, and b) a package of jell-o! What's up with this? I KNOW my grandma never used either, so I can't imagine that it is impossible to make a cake with frozen homegrown strawberries (which is what I have.) Can anyone help?

Barring this, does anyone have an interesting idea for a dessert using 2 quarts of unsweetened, now-thawed strawberries?

#66 Caroline923

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Posted 08 August 2006 - 10:56 AM

Try the Strawberry Crunch Cake recipe at southernfoods - calls for frozen - but pureeing fresh with little sugar should do ya'.

#67 Gifted Gourmet

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Posted 08 August 2006 - 10:58 AM

Here is one such non-gelatin strawberry cake recipe ... can't one make a puree of the berries and sieve til the fresh juice comes out and then soak the layer in some of that, using a toothpick to let it drip into the cake? :smile:

yet another cake recipe using the "real things" .. :wink:
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#68 andiesenji

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Posted 08 August 2006 - 11:02 AM

I have made this one strawberry pound cake several times
In fact, I use it for a "Neopolitan" cake construct with a chocolate and white cake. I bake it in an extra long loaf pan.
From scratch, no jello.

This is another one I have tried and liked very much. I did not bake it in layers, I used a 1/2 sheet pan. It is quite rich.
Strawberry and Cream cake

I also have a recipe for a strawberry chiffon cake but it is on a recipe card at home.
I think I originally got the recipe off a box of Softasilk cake flour.
You do have to cook the strawberries, strain out the seeds then cook it until it is thick syrup and drizzle it slowly into the beaten egg whites, alternating with sprinkling the cake flour onto the mixture.
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#69 Sunny Simmons Steincamp

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Posted 08 August 2006 - 11:04 AM

Thank you both! I had run into the crunch cake and that brioche in my search, and saved them for another time, but didn't manage to find the one from AR... that is <i>exactly</i> what I wanted... just a straight-forward strawberry cake.

And you know, my grandmother used to do the very thing you mentioned... she would soak the berries in sugar, though, then drain them and poke holes in her finished cake layers and fill 'em with it!

I appreciate it!

#70 Squirrelly Cakes

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Posted 08 August 2006 - 11:55 AM

Didn't check the other suggestions but I make an angel food cake from scratch. Then:
The Glaze and Filling
While the cake is baking, make the strawberry glaze. Assemble 8 oz. frozen strawberries, 1/3 cup granulated sugar, 1/2 cup water, 1 Tbs. lemon juice and 1 Tbs. cornstarch.
Combine the sugar, water, lemon juice and strawberries in a saucepan. I sliced the berries into about three pieces each. Stir to dissolve the sugar into the liquid while bringing it up to a boil.>
Once the mixture begins to boil, reduce to a simmer and cook for about ten minutes.
Remove from then heat and strain the liquid from the strawberries. Press on the solids to squeeze out as much liquid as possible. Set aside the strawberries and return the liquid to the pan.
Bring the liquid back up to a simmer. Whisk 3 tablespoons of water into the cornstarch and then pour it into the simmering liquid.
Increase heat and whisk until the glaze comes to boil. Continue to whisk while the glaze boils and thickens, about 5 minutes. Pour into a bowl and set aside to cool. Once the glaze has cooled down, place it in the refrigerator to chill.
Cut a one inch torte off the top of the angel food cake. Take a spoon and make a small shallow tunnel about one half inch down in the centre being careful to leave at least an inch on either side of the tunnel and underneath to the bottom of the cake so the berries won't soak through. I replaced the bits of angel food cake I dug out and replaced them over the berries.
Place the reserved strawberry solids into the furrow. Re-place top layer of cake over top.
Using a pastry brush or spatula, coat the outside of the cake with a layer of strawberry glaze - it will be thick and fairly gel like consistency.

Iced with Wilton Stablized Whipping Cream Recipe
I double this recipe for this cake.
Recipe Box
Stabilized Whipped Cream Icing

Ingredients:
1/2 pint (1 cup) heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons Wilton Piping Gel
1/2 teaspoon Wilton Clear Vanilla
Combine whipping cream and sugar in mixing bowl. Whip to soft peak stage. Add piping gel and vanilla, then continue to whip stiff peaks. Do not overbeat.

YIELD: 1 1/2 to 2 cups.
I dip toasted almond slices in melted chocolate and make borders with them around the cake. Refrigerate until serving and shortly thereafter.

Hugs Squirrelly Cakes

#71 Dailey

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Posted 09 August 2006 - 07:08 AM

I want to make a strawberry cake, and since I had a hard drive loss a few weeks ago, no longer have my grandmother's recipe.  I've looked everywhere, and can't find a single recipe that doesn't include a) a boxed cake mix, and b) a package of jell-o!  What's up with this?  I KNOW my grandma never used either, so I can't imagine that it is impossible to make a cake with frozen homegrown strawberries (which is what I have.)  Can anyone help?

Barring this, does anyone have an interesting idea for a dessert using 2 quarts of unsweetened, now-thawed strawberries?

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about a year back, i was on the hunt for the "perfect" strawberry cake...i never found it. :sad: i did try the cake from AR and had trouble with it, if you try it and have sucess, please come back and let us know! :biggrin:

also, i know kris had posted awhile back that there is a recipe for strawberry cake in Wilton's yearbook, i've been meaning to try it but have to track it down first. good luck!

#72 Toliver

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Posted 09 August 2006 - 09:18 AM

Here is the previous discussion:
"Strawberry cake recipe?, (merged topics)"

Note that while some of the recipes in the previous discussion did include some sort of strawberry jello/gelatin, many did not.

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#73 Patrick S

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Posted 09 August 2006 - 09:44 AM

I've never found a recipe that I loved. One that I thought was pretty good has turned out badly the last several times I ve made it. I've tried fresh strawberries, frozen strawberries, Boyjian strawberry flavoring, and highly-reduced puree, and nothing gave me the pronounced flavor I wanted. The best solution IMHO I is using a white cake with macerated strawberries and reducing the liquid from the macerated strawberries with some Kirsch, ala CI's strawberry cream cake.

Edited by Patrick S, 09 August 2006 - 09:45 AM.

"If you are irritated by every rub, how will you be polished?" - Rumi

#74 Sunny Simmons Steincamp

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Posted 09 August 2006 - 10:17 AM

Thanks again for all the suggestions. I wound up going with a basic sour cream cake recipe, but altering it a bit. I pureed the strawberries until they were basically liquid, then used them in place of most of the water.

The texture of the cake, which I was worried about, was perfect. The taste was very good, but as Patrick commented, I was surprised that it didn't have more strawberry flavor. (The puree itself was very strawberry-y.) I made a very plain icing with more puree mixed in, and I was glad I'd used plenty of it, because that kinda upped the berry quotient and made it more tasty.

The biggest disappointment was the color of the cake, which was a sort of purplish-gray! Again, I think the icing saved it, as that, at least, was pretty. All in all, it certainly got gobbled, but it was nothing I was particularly proud of. I guess I'll have to fiddle around some more, and I think that for the next batch I play with, I'll try something other than cake.

#75 Sarah Phillips

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Posted 09 August 2006 - 11:01 AM

I have the Ultimate Strawberry Butter Cake Recipe Variation that Berta invented, if you wish to try it: http://www.baking911..._variations.htm
Happy Baking! Sarah Phillips, President and Founder, http://www.baking911.com

#76 Patrick S

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Posted 09 August 2006 - 07:27 PM

I have the Ultimate Strawberry Butter Cake Recipe Variation that Berta invented, if you wish to try it: http://www.baking911..._variations.htm

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Thanks, Sarah!
"If you are irritated by every rub, how will you be polished?" - Rumi

#77 Toliver

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Posted 10 August 2006 - 09:19 AM

Maybe we should put RodneyCK on the case (see his impressive "Extremely Orange, Orange Muffins, On the hunt.." posts). :wink: :laugh:

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Brian: Peter, those are Cheerios.”
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#78 Squirrelly Cakes

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Posted 10 August 2006 - 10:01 AM

Strawberry Kool-Aid it is, then! :raz: :wink:

#79 Caroline923

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Posted 11 August 2006 - 05:18 AM

Have you thoguht about trying the blueberry cake with teh white chocolate cream cheese frosting that was in Bon Apetite 2000 - and substiting strawberries for the blueberries - I have made this several times and love the texture as well as the way the blueberries end up at the bottom so when you stack the cake and slice - looks great - and the white chocolatte frosting would enhance the strawberries as much as it does the blueberries.....

#80 Squirrelly Cakes

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Posted 11 August 2006 - 01:48 PM

Caroline923, have your tried this? I find that because there is such a difference in the amount of water contained in blueberries and strawberries, that substituting strawberries usually adds too much liquid to many baked goods. So I tend to substitute raspberries for blueberries in recipes, but rarely strawberries. Of course it would depend on the particular batter as to whether or not it can handle the extra liquid.

1.0 cup, strawberry halves has 138.24g of water.

1.0 cup of blueberries has 122.10g of water.

1.0 cup raspberries has 105.47g of water

Hugs Squirrelly Cakes

#81 Caroline923

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Posted 12 August 2006 - 12:05 PM

You are right about the water content - though some success with the smaller whole strawberries and tossed flour and also the dried ones from Whole Foods here - slightly reconstitued work as well.

#82 Sarah Phillips

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Posted 12 August 2006 - 12:50 PM

Yep, Squirrelly Cakes is correct!

You can also try making my Frosted Fresh Cherry Layer Cake Recipe and using strawberries, instead. http://recipes.egull...ipes/r1360.html But, there's no need to adjust the water content of my recipe or anything else; I developed it (tolerances in the recipe) to handle different types of fruit. Canned and drained pineapple is delicious, too!

But, I have found baking strawberries into a recipe never really turn out that well or impart a vibrant flavor, except for Caroline923's great tips or if I use strawberry puree (I can't think of the other type--it's like puree), strawberry jam or syrup. (And, no thank you to Kool-Aid as a flavoring aid!)

There's also strawberry flavored oil (whic is vibrant) http://www.lorannoil...Name=Flavorings , too, as well as extract, which I don't like as much as the oil. (As with all flavored candy oil, use a small amount. I start with 1/4 teaspoon per recipe.)

If you use whole strawberries, there's no need to toss the berries in flour for my recipe because the batter is thick enough to suspend them and they won't sink to the bottom. (Is that why you do that Caroline923 or is there another reason for coating in flour? Does the flour coating help them bake better in some way?)

Edited to add: But, I tend to agree with Patrick S. that its hard to make an excellent fresh strawberry cake. But, try my Ultimate Strawberry Butter Cake Recipe Variation that I posted a few posts up in this thread and see what you think.

Edited by Sarah Phillips, 12 August 2006 - 01:35 PM.

Happy Baking! Sarah Phillips, President and Founder, http://www.baking911.com

#83 The Old Foodie

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Posted 12 August 2006 - 01:29 PM

I've been following this thread with interest, although I've never made a strawberry cake so I dont have a recipe to offer, but I did just buy some dried strawberries which smell and taste fantastic. They should be good in a cake, shouldn't they? The wateriness of fresh strawbs would not be an issue.

Any ideas as to how I might use these in a cake, other than just tossing them into the batter as if they were raisins?
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#84 Squirrelly Cakes

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Posted 13 August 2006 - 11:53 AM

Due to an allergy, I haven't been able to eat strawberries for some time so though I will bake a strawberry cake, I have to go by scent, texture and other people's taste comments.

But I have never really found that strawberries impart that strong berry taste to a cake, once they are cooked. I think they work better when served fresh, in a coulis or sliced as a fresh filling.

Mind you, my late mother-in-law used to toss a handfull or two of fresh sliced berries into an ordinary buttercake, once the batter was in the pan, test it every so often with a knife inserted and she managed to always achieve great success.

I have thought of using the dried berries too, if you do try that "The Old Foodie", please post your results.

Lots of great suggestions for trial cakes here!

Hugs Squirrelly Cakes





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